Here to challenge your inner chef, our new 'skill up' recipes will take you from zero to hero. This dish is a delicate and delicious combo of flaky barramundi, garlic veggies and fluffy rice accompanied by a zingy and moreish sauce. Learn this simple steaming technique to ensure your fish is both moist and fragrant.
This recipe is under 650kcal per serving.
The quantities provided above are averages only.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.
1 packet
Asian Greens
1 packet
Jasmine Rice
(May be present: Gluten, Soy, Wheat.)
280 g
Barramundi
(Contains: Fish; May be present: Crustaceans, Molluscs.)
1 packet
Green Beans
3
Garlic
1 packet
Ginger Lemongrass Paste
1
Long Chilli
1 drizzle
olive oil
1 cup
water (for the rice)
1 tbs
soy sauce
(Contains: Soy; May be present: Gluten.)
½ tsp
vinegar (white wine or rice wine)
1 tsp
brown sugar
½ tbs
water (for the sauce)
• Preheat oven to 240°C/220°C fan-forced.
• Finely chop garlic.
• In a large saucepan, heat a drizzle of olive oil
over medium heat. Cook half the garlic until
fragrant, 1-2 minutes.
• Add the water (for the rice) and a generous
pinch of salt and bring to the boil.
• Add jasmine rice, stir, cover with a lid and
reduce heat to low.
• Cook for 10 minutes, then remove from heat
and keep covered until rice is tender and water is
absorbed, 10 minutes.
TIP: The rice will finish cooking in its own steam so
don’t peek!
• Meanwhile, trim and halve green beans.
• Roughly chop Asian greens.
• Thinly slice long chilli (if using).
• When rice has 15 minutes remaining, discard
any liquid from barramundi packaging.
• Season fish on both sides with salt and pepper
and top with sliced chilli. Wrap fish in baking
paper, skin-side down, then in foil, folding the
seams to seal.
• Place on a lined oven tray. Bake until cooked
through, 12-14 minutes.
• While fish is cooking, in a large frying pan, heat a
drizzle of olive oil over high heat.
• Cook green beans, tossing, until tender,
4-5 minutes.
• Reduce heat to medium, then add garlic
and Asian greens and cook, until wilted and
fragrant, 1 minute.
• Transfer to a bowl, season to taste and cover to
keep warm.
• In a small microwave-safe bowl, combine ginger
lemongrass paste, the soy sauce, vinegar,
brown sugar, water (for the sauce) and a
drizzle of olive oil.
• Microwave until fragrant and heated through,
30 seconds. Season with pepper.
• Divide rice and garlic veg between bowls.
• Top with steamed barramundi.
• Spoon over ginger lemongrass sauce
to serve. Enjoy!